Crustless Rhubarb Custard Pie (Print Version)
# Ingredients:
→ Filling
01 -
375g rhubarb, thinly sliced into 0.5cm pieces
→ Batter
02 -
115g salted butter, divided
03 -
4 large eggs
04 -
240ml milk
05 -
150g natural evaporated cane sugar
06 -
70g all-purpose flour (for gluten-free: use 30g gluten-free flour blend plus 40g white rice flour, or use 70g gluten-free blend)
07 -
1 teaspoon pure vanilla extract
08 -
0.25 teaspoon ground nutmeg (optional)
# Instructions:
01 -
Preheat oven to 180°C. Generously grease a pie pan with 1 tablespoon of the salted butter.
02 -
Slice rhubarb stalks into thin 0.5cm slices and arrange evenly over the base of the prepared pie pan.
03 -
Melt the remaining 100-105g butter over low heat and allow to cool slightly.
04 -
In a blender, combine eggs, milk, sugar, flour, vanilla extract, nutmeg if using, and the cooled melted butter. Blend for 1 to 2 minutes until completely smooth.
05 -
Pour the batter over the rhubarb, ensuring all pieces are submerged. Bake in the centre of the oven for 45 to 50 minutes, or until the top is golden and evenly puffed.
06 -
Let the custard cool completely in the pan before cutting into 6 to 8 wedges. Serve at room temperature or chilled, optionally accompanied by ice cream or softly whipped cream.
# Notes:
01 -
For a gluten-free version, substitute all-purpose flour with 30g gluten-free blend plus 40g white rice flour or use 70g gluten-free flour blend.
02 -
Store covered in the refrigerator for 3–4 days.